Himalayan salt cooking bricks blocks tray dishes tiles plates.

Himalayan salt cooking bricks blocks tray dishes tiles plates.

Model No.︰110

Brand Name︰M&S

Country of Origin︰Pakistan

Unit Price︰-

Minimum Order︰-

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Product Description

Himalayan salt cooking bricks blocks tray dishes tiles plates.

12" x 8" x 1.5" Natural Crystal Rock Salt Tiles Plates for BBQ Barbecue Cooking Searing Serving Grilling


Please Note: 
Pakistani Pink Himalayan salt blocks, plates, platters, and bricks can be used for sautéing, grilling, and chilling, curing, baking, salting, plating, bathing, and contemplating.


Product Description:

Himalayan Salt Block Recipe & Cooking Ideas

Armed with that knowledge, we unleash the hounds and set to. Here are just a few of our favorite uses for our Pakistani Pink Himalayan Salt Plates.

  • Arrange thinly sliced Carpaccio or sashimi on a cool salt platter and serve. Watch as the food literally salt-cures while at the table, gently cooking the edges and bringing on just a smidge of mineral-rich saltiness.
  •  Place a large square tile of Pakistani Himalayan salt under the broiler. Wait 30 minutes, and then remove the tile with a kitchen glove. Set on trivet at table, and sauté fish, meats, and veggies while your guests or family look on with awe, disbelief, and dawning admiration. While cooking, your food will take on a light saltiness. Note that The Meadow’s larger Himalayan salt tiles will often hold heat long enough for repeated grilling before needing to reheat, but that batches will be successively saltier.
  •  For an out-doors variation on the above, place a large platter of our Himalayan salt on the backyard grill and plank grill a fennel-and-lemon stuffed monkfish, a lime-and-ginger marinated flank steak, or a balsamic and garlic rubbed Portobello mushroom.
  • For a variation on the wilder side of the out-doors  do what our two boys clamor for day in, day out, day in, day out (be forewarned). Heat a large Himalayan salt platter on an outdoor gas grill (best) or an indoor gas stove (use extreme caution). Lightly butter the salt platter, toss on firm bananas, and grill 20 seconds on each side. Turn off the grill (important), douse with grappa or bourbon, ignite with a long match, and watch the flambé! Blow out last flames and serve with scoop of vanilla bean ice cream. Barely salted and seductively caramelized, the bananas spring to life against the cool silken contrast of the ice cream.
  • e) Freeze a Himalayan salt block or plate for two hours. Remove, and plate up scoops of ice cream or sorbet. More fun yet, warm lightly whipped sweet heavy cream, egg, honey, and aged bitters, and refrigerate. Remove the salt slab from freezer; pour mixture on it, slowly lufting with spatula, for salt-tinged ice custard you will not soon forget.


g) Getting back to basics, just use it as a serving platter for butter, cheeses, dried meats, or your daily does of 

Pickled ginger and wasabi. When used as a plate for moist food such as apple slices and mozzarella, the food acquires an enhanced salt and mineral flavoring. One of ours serves as our regular butter dish.

  •  If panache is what it takes to brighten the musty corners of your soul, try serving up an entire meal using large round or square Himalayan salt plates. Moist foods take on a touch of saltiness, dry foods do not, and everything glows with the otherworldly power of the ancient world (see Ogling below).
  •  Place our larger platters of the Himalayan salt on the rack of your oven, preheat, and then bake bread, pizza, and savory pastries.
  •  Get existential for a moment, place in window and stare idly at the beauty of salt in its natural, ancient state (see Ogling below).
  •  Cut into jewelry, set in the precious metal of your choice, and nibble it as nibble jewelry from the lobes and fingers of your loved-one.
  •  Take old (generally after many years of service) or broken salt plates and smash them up with a hammer (this should be fun), then arrange the prettier bits on a dinner plate as a garnish.
  •  Take a bath, breaking up an old salt plate and tossing it into the tub to serve as an excellent and therapeutic bath salt, and pumice stone.

Caring for your Pakistani Pink Himalayan Salt Plate

After each use, wash your Himalayan salt plate with warm water and a soft brush or green scrubby, and tamp dry with a paper towel before setting on a drying rack. This will remove a very thin layer of the salt and make it ready for use again. Treated with care, a large salt slab will provide years of service! In addition, the powerful antimicrobial properties of the salt insure that it is always proper and ready for future use, with no need for detergents.

Ogling Your Salt

Ancient quarried salt is a hologram through which the mineral lineage of own bodies can be discerned. In effect, it tastes good to us because it is a reflection of our own primordial physiology.

To gain an appreciation for the beauty of this salt, let your mind drift overland, off the path, and into the wilds of the Hindu Kush, where wildflowers scatter under the tessellated fingerprint of a mild spring breeze. We take up with the torrents of the Amu Darya River, and just keep climbing along the ancient path where recorded history began, back in the 6th century BC, under the Achaemenid Empire.

After several days more of rugged hiking, in the rarified air of northern Pakistan’s Himalaya mountain range, we find a quarry where men pull massive boulders of luminescent pink ore from the earth, glowing like freshly harvested meteorites.

Scattering across Asia and beyond. 1.8 million years later, one lovely evening in 326 BC, Alexander the Great gave his troops a rest in the Khewra area of what is now Pakistan. An observant fellow noted in his diary that the horses were taken with licking the rocks—and lo, salt was discovered. Some eighteen centuries later, Jalaluddin Muhammad Akbar was born. At the happy age of thirteen, the boy’s father fell to his death from the library stairs, and Akbar ascended to become the greatest Mughal emperor. Akbar’s two lasting contributions were the vast accessioning of art from around the world into the Mughal collections, and the introduction of standardized salt mining at Khewra.

Our Pakistani Pink Himalayan Salt is harvested in the same way it was under Akbar. The choice boulders from the harvest—sometimes weighing in excess of 500 pounds—are sliced into cubes and platters and planks and chunks for use on your table.

How to Cooking with Himalayan Salt Plates, Blocks & Bricks


This is a fabulous tile made of Himalayan Salt that can actually be used for enhancing the taste of hot or cold foods.

For Cold Foods: Place salt crystal tile in the refrigerator for one hour to chill. The salt tile will retain its temperature for 2-3 hours. When chilled you can serve salads, fruits, vegetables, sushi and desserts.

For Hot Foods: Place salt tile in oven or grill at 350 degrees for about 15 minutes. Once the tile is hot, place meat on it and put it back in the oven or on grill. The tile will cook, sear, and season your steak, lamb, fish, shrimp, etc at the same time.

To Clean: Simply wipe the salt tile with a towel. No additional cleaning is required, since the salt tile is antiseptic and antibacterial. Salt tile can be used many times over and over.


Our Himalayan salt slabs, salt blocks, plates, platters, bowls and dishes of Himalayan pink salt are found exclusively in Pakistan's Himalaya Mountain Range. There we find a quarry where men and mules pull massive boulders of luminescent pink ore from the earth, glowing like freshly harvested meteorites. These 500 million year old boulders of salt are then sliced into cubes and platters and planks and chunks for use on your table.


Himalayan salt platters, plates, blocks, and rocks are each unique, and can be enjoyed both as a natural artwork and as a tool for cooking and presenting food. Serve thinly sliced apples and Mozzarella on a cool salt brick and experience how a delicate saltiness is infused into the tart apple and creamy cheese. Try beef Carpaccio or ahi tuna sashimi on a salt brick and watch the salt cure the edges of the fish. Heat the Himalayan salt slab on the stovetop and sear thin strips of flatiron steak (right) or medallions of Kobe beef!


Himalayan salt cooking tiles and slabs are a unique way to prepare and serve anything from hot, cooked foods to cool desserts; from savory snacks to festive drinks.


A salt cooking tile will heat to whatever temperature is presented - up to 900 F. They retain the heat remarkably well; so well, in fact, the tiles can be used to fully cook steaks, chicken, seafood, vegetables and more right at the table! The small amount of salt flavor added to food while cooking is mild, but full-bodied with natural minerals and trace elements such as potassium, magnesium, calcium, sulphur, and scores of others that are inherent to premium-quality Himalayan salt crystal.


Serve up a chilled salt slab loaded with cheese and crackers or fruit slices, butter and spreads, sushi, thin-sliced meats, even desserts. Our slabs and tiles can take the heat well enough, but they can also be chilled or frozen as well.


Moist foods will generally pull more salt flavor while dry foods acquire far less. Use a salt cooking tile while it is very hot, food should sizzle when it lands for best results. Using separate tiles for cooking and serving is also recommended. Further information available.


Salt cooking tiles must be properly seasoned for use with heat; instructions are included with your order. Once their cooking life is over (very gradual thinning), salt slabs and tiles can be recycled for use as seasoning or bath salts.


Himalayan Salt Cooking Tiles

These cooking tiles and serving slabs are made from premium grade Himalayan salt chosen by color and uniformity for use as cookware.


Sizes: All sizes as per buyer demands

Regulars sizes 4 x 4 x 2" , 6 x 6 x 2" , 8 x 4 x 2", 8 x 8 x 2", 10 x 10 x 2", 16 x 8 x 2"
Colors: Pink , Reddish Orange
Packing: 4 ply inner, 7 ply master carton
Also available in Fancy and custom Print Packaging

Payment Terms︰ L/C, TT,DP

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